Thankyou for your reply. I can’t use fondant as my customer doesn’t like it. Have you made any type of modelling chocolate before as I’m keen to know how it behaves when you roll it out. Can you lift it as whole piece without it tearing or do uou need your ‘jigsaw’ smaller pieces together and smooth the joins? Can you even use fondant smoothers on it??? :-). The candy melt shell would be sitting snugly over the ganached cake so im not too worried about it losing it’s shape although cracking may be an issue. I would make it pretty thick, similar to the process of making a candy melt shell for the Base of a giant cupcake. What dyou think? Thanks again. X
